I have spooned it over gingerbread, drenched it over poundcake and created sunny citrus tarts using this shortbread pastry dough. Lemon-Lime Curd makes a great dip for berries as well. Or, you could just eat it straight from the jar out of the refrigerator, which I am very much guilty of!
Lemon-Lime Curd puddling down onto the plate.
• 2 lemons
• 2 limes
• 1 ½ cups sugar
• ¼ pound unsalted butter, room temperature
• 4 extra-large eggs
• ¼ cup lemon juice
• ¼ cup lime juice
• 1/8 teaspoon kosher salt
1. Zest the two lemons and one lime, being careful to avoid the white pith. Combine zest with sugar, rubbing with hands to incorporate.
2. Cream the butter and beat in the citrus sugar. Add the eggs, one at a time, and then add the lemon and lime juice and salt. Mix until combined (will look curdled).
3. Pour the mixture into a saucepan and cook over low heat until thickened, at about 170˚F, or just below a simmer. Remove from heat and cool or refrigerate.